Рецепт White Bean and Chicken Chili
Our local farmers market stocks shelves and shelves of every variety of dried beans you can imagine. I was thinking about soup on Saturday while I was shopping, so I picked up a large container of Great Northerns. Chili with white beans and chicken has been rolling around in my head for months now, and this week I took it off my to-do list and gave it a whirl.
I got an electric pressure cooker a couple of years ago for Christmas, and since we’ve been on a legume kick lately, I’m getting my money’s worth out of it. Soaking and cooking dried beans is a time-consuming affair, but that all changes with a pressure cooker. Beans can go straight into the cooker with no soaking, and 30 to 45 minutes later they’re done. Otherwise, larger beans require 60 to 90 minutes of stovetop cooking time.
Our friends, Bruce and Felix, came over for chili and the Grammys on Sunday. Felix is quite the cook, and I frequently rely on his taste buds for final tweaks to a recipe. I was pretty happy with this recipe, but I found it slightly bland. We decided it needed a little spice, so I whipped out a can of chipotle peppers in adobo sauce. The spicy and smokey flavor of the peppers gave it just the kick it needed.
I used poblano peppers for this recipe. I find that poblano heat varies a great deal. I’ve had them so mild that you could take a bite of the raw pepper with no tears, and others that will blow the top off of your head. If you get a hold of the hotter ones, you might want to adjust the quantity or use them in combination with green bell pepper.
I’ve made several variations of chili over the years, but I think this might be the healthiest and most delicious version so far. High in fiber, low in fat, and full of flavor, this recipe is a keeper.
White Bean and Chicken Chili
Ingredients
- 1 pound dried Great Northern or cannellini beans (about 2 cups)
- 2 tablespoons extra virgin olive oil
- 2 medium onions, chopped (about 3 cups)
- 3 poblano peppers, chopped (about 2 cups)
- 4 cloves garlic, minced
- 2 pounds boneless chicken breast, chopped into small pieces
- 8 cups low-sodium chicken stock
- 1/4 cup fresh lime juice
- 2 cups fresh or frozen corn kernels
- 2 chipotle peppers in adobo sauce, seeded and minced (more or less to taste)
- 3 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Sour cream (for garnish)
- Cilantro leaves (for garnish)
Instructions
1. If using a pressure cooker, place beans and 8 cups water in cooker. Cook at high pressure for 40 to 45 minutes.
2. To cook on the stovetop, rinse and soak beans in 6 cups water for 6 to 8 hours. Drain water and rinse. Place beans in a large stock pot and add 8 cups fresh water. Bring to a boil, reduce heat, and simmer for 60 to 90 minutes or until beans are tender. Remove from heat, drain, and transfer to a bowl.
3. Heat olive oil in stock pot over medium high heat. Transfer onion and peppers to pot and saute for 3 to 4 minutes, stirring regularly. Add garlic and continue sauteing for 1 to 2 minutes. Add chicken to pot and continue cooking until chicken is cooked through.
4. Add chicken stock, cooked beans, lime juice, corn, chipotle peppers, cumin, oregano, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 20 to 30 minutes. Adjust seasoning to taste. Serve immediately with sour cream and cilantro leaves.2.5
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I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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